Processing started with 3-4 day cold soaking and then 4-5 day ferment at 26-28C. The vineyard is on dark loam soil and gives a more chocolate character to those in red soil. The oak regime for this wine is 100% French oak, with 30% new oak.
Our first release from the famous Tallawanta Vineyard. Planted in 1920, this vineyard has consistently produced outstanding Hunter Valley Shiraz.
If we have said it once, we have said it a million times; the word normal just doesn’t exist for the Hunter Valley. There was a three-week turn around in picking compared to 2014. It was a very dry winter of 2014 with only 54mm of rain from May to July. A very good budburst and spring, but then a cold and wet December resulted in quite large canopies and disease pressure.
Thankfully, all of our fruit is handpicked and the vineyard team did a great job of getting clean, sound fruit in. This vintage is stylistically on song, a smaller production overall due to the East Coast low hanging around at the end of January to early February period.
Enjoy with pork, or lamb and rosemary sausages.
Drinking well now but will age gracefully.